One Pan Pasta with Sun Dried Tomatoes
Rich sun-dried tomatoes bring the magic to this super easy one pan pasta dish made with penne noodles. Makes a great dinner for two also! Have a batch of my homemade classic meatballs in the freezer? Perfect with this easy pasta for a quick weeknight meal. And best of all? You'll be eating in under 20 minutes!
Servings 2
Equipment
Ingredients
- 1 Tablespoon olive oil
- ¼ onion chopped
- 2 cloves finely chopped garlic
- 3 T tomato paste
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 5-6 big sun dried tomatoes thinly sliced (you can also buy them already julienned)
- 2 ½ cups chicken broth
- ½ lb penne pasta
- fresh parmesan cheese
Garnish (optional)
- freshly julienned basil and/or parsley here's the scoop on how to chop basil
Instructions
- Grab your favorite large skillet with a lid and heat it over medium heat. Add olive oil. Once shimmery, saute chopped onion for about 3 minutes.1 Tablespoon olive oil, ¼ onion
- Add in garlic and saute for about 30 seconds. Stir in tomato paste and herbs for about 1 minute until the tomato paste is melted and slightly caramelized.½ teaspoon dried thyme, 2 cloves finely chopped garlic, ½ teaspoon salt, 3 T tomato paste, ¼ teaspoon ground black pepper
- Stir in chicken broth. And then add in pasta and sun dried tomatoes, making sure the pasta is nestled under the chicken broth. Lower heat to a simmer. Cover the pan and cook the pasta according to package directions. No peeking until time is up!5-6 big sun dried tomatoes, 2 ½ cups chicken broth, ½ lb penne pasta
- Check the pasta's tenderness about 2 minutes before the package said it should be done. Taste for al dente (which means to the tooth). It should feel tender with a little bite and you should see a little white inside the noodle when you bite into it.
- Stir and garnish with fresh parsley and/or basil, if desired, and lots of freshly grated parmesan cheese. I also like to add a little crushed red pepper to make things a little spicy!fresh parmesan cheese
